Just wanted to share two recipes that are great for summer! A fabulous nourishing broccoli salad that will go along with just about any picnic or barbecue. Along with a serious kid pleaser, chocolate pudding pops in dixie cups.
First I will share my broccoli salad recipe. I really love the idea of broccoli salad, but never was really into eating raw broccoli. So I decided to make my broccoli salad with blanched broccoli. I am also not so much into the addition of raisins or something sweet in my broccoli salad so this is a savory version.
Nourishing Broccoli Salad
2 heads of broccoli, stem peeled and cut into small pieces, as well as florets cut into small pieces
1/2 a red onion, sliced thin
2-4 scallions, thinly sliced
1/2 cup grass fed cheddar cheese, cut into small slivers (it’s important to use a hard cheese in this, as it will hold up well and not get soggy)
8 pieces of bacon, cooked crispy and crumbled
1 cup sour cream
1 Tbsp. lemon juice
3 Tbsp. olive oil
2 Tbsp. raw apple cider vinegar
2 garlic cloves minced
1/3 cup minced fresh parsley
salt and pepper to taste
Mix all salad ingredients together and toss with the dressing. Let sit for 30 minutes for flavors to meld together. Take along on picnics and to parties, or even eat it for breakfast like I do sometimes!! 😉 This recipe has been included in my ‘Divine Living- July 2010’, an ebook I created full of healthy gluten free, lower carb meals and menus. Check it out here!!
Now for the Chocolate Pudding Pops – I really wanted to find a popsicle that was a bit more filling than just a fruity popsicle. This popsicle has whole raw milk, cream and eggs in it, thus making it more nourishing and satiating. With four boys that are constantly hungry making snacks like this can go a long way. Only problem is they like them so much they could eat them all up, full or not! The cool thing about these pops is you do not have to have popsicle molds. Simply go out and buy some 3 ounce Dixie cups and some popsicle sticks and you are good to go.
Chocolate Pudding Pops
3 cups whole raw milk, or 1 1/2 cups heavy cream and 1 1/2 cups whole raw milk
5 Tbsp. arrowroot (or 4 Tbsp. cornstarch)
1 egg yolk
1/4 to 1/2 cup organic sugar + 2 Tbsp. or honey
2 Tbsp. good quality cocoa powder
1/2 to 1 cup chocolate, cut into small pieces – I used a 73% dark Trader Joe’s organic chocolate bar
1 Tbsp. vanilla extract
**You will also need 3 0z sized Dixie cups and popsicle sticks**
In a small bowl, combine 1/2 cup of the milk with the arrowroot (or cornstarch), and whisk well. Add the yolk, whole egg, sugar and cocoa, and whisk well.
In a large saucepan, heat the remaining 2 1/2 cups milk over medium-high heat until it is scalded (no need to boil). Then pour about half of the milk into the arrowroot/cornstarch mixture, stirring all the time. Pour this mixture back into the saucepan. Place the pan over medium-low heat, and whisk constantly for about 5 minutes, until the pudding thickens, it should get very thick like cold yogurt.
Remove the pan from the heat, and add the chocolate and vanilla. Stir until the chocolate is melted. Allow the pudding to cool a bit, 15 -30 minutes or so. Place about a 12-15 dixie cups on a tray. Scoop the pudding into the Dixie cups, you can add the popsiscle sticks now, or freeze for 30 minutes to an hour before putting the sticks in (this will help them stand up straight). Place the pudding pops in the freezer for 8 hours or overnight.
I am contributing this post to ‘Two For Tuesdays Blog Hop”
And ‘Works For Me Wednesday‘
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